Monday, April 11, 2016

A Cure for Gray Day Blues

Cook's notes: Lack of sun and another chilly day has driven me to the kitchen to whip up a few batches of cookies (for a meeting) and because I read...
The recipe source Amaretto Chunk Cookies comes from Tampa Bay Times  Dec. 4, 2014 13th Annual Christmas Cookie Baking. I was drawn to the recipe since it used some of my favorite ingredients: chocolate, coconut, Amaretto and almonds. It sure was a winner for me. And I would not reserve the cookie just for the holidays. 
Along the way I discovered an interesting chart on using sugars in cookie baking. 
Cookies in the left first row are Cranberry White Chocolate and other 3 rows to the right of them are Amaretto Chunk Cookies

  • 2-1/2 cups flour
  • 1 tsp. baking soda 
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick of butter and 1 stick of margarine, softened 
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 TB. Amaretto
  • 2 tsp. almond extract
  • 2 cups chocolate chips or chocolate chunks
  • 1 cup coconut 
  • 1 cup sliced almonds
  • Preheat oven to 375 degrees. Mix almonds and coconut,spread out on a cookie sheet. Toast until brown 3-4 minutes. Watch carefully and stir to mix a few times. Set aside to cool.
  • Line two rimmed baking sheets with parchment paper.
  • In a small bowl mix flour, baking soda, baking powder and salt set aside.  
  • In a large bowl cream butter and sugars. Beat in eggs, extract and Amaretto.
  • Add in flour 3 batches at a time, beating well after each addition. 
  • Stir in chocolate chips, coconut and almonds.
  • Chill dough for 45 minutes.
  • Drop dough by heaping tablespoons onto parchment lined sheet.
  • Bake cookies 10-12 minutes. Transfer to a wire rack to cool. 
Recipe makes about 2 dozen cookies. 

Chocolate Chip Cookie Poem
Like a chocolate chip cookie
I can't keep my hands off you
The moment I see or smell you
I long to have you in my hands and mouth...
You're soft to the touch, and taste so sweet
easy to digest, you make me weak
I try to resist you, but know that I can't
I long to have you..My Chocolate Chip Cookie
In the palm of my hand

by Velma Veleau Ridley
Cranberry White Chocolate Oatmeal Cookies
Cook’s notes: Coarsely chopped macadamia nuts can be added to batter. For even a more healthier ingredient option use 1 cup all purpose flour and 1 cup whole wheat flour. Recipe makes 3 dozen cookies and was adapted from Cooking Light Magazine December 2006.

  • 2 cups flour
  • 2 cups quick-cooking oats
  • 1 tsp. baking powder
  • 1 tsp. Saigon cinnamon
  • ½ tsp, baking soda
  • ½ tsp. salt
  • ½ tsp. ground nutmeg
  • 1 cup brown sugar
  • ¾ cup sugar
  • 1/2 cup butter and 1/4 cup margarine, softened
  • 1-1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup sweetened dried cranberries or cherries
  • 1 cup white chocolate chips
  • Combine flour, oats,baking powder, cinnamon, baking soda, salt and nutmeg in a small bowl and set aside.
  • In another bowl beat brown sugar, white sugar, egg and vanilla.
  • Gradually add egg mixture to flour mixture, add in cranberries, beat on low until combined
  • Chill dough and then shape into balls ( 2 inch).
  • Place cookie balls 2 inches apart on a lightly greased cookie sheet and bake at 350 degrees 13-14 minutes.
  • Let sit on baking sheet 2 minutes to cool and transfer to a wire rack.


  1. "When in doubt, bake cookies..." Love that! We are big time cookie bakers in my house so we now have some new recipes to try. Thanks for sharing!

  2. I find that photo chart quite interesting.

    I love cranberry white chocolate cookies!